Write to the booksellers
[Parr] -
Martin PARR
Food
Paris Galerie du Jour 1995 In-8 à l'italienne Broché, couverture illustrée Edition originale
Reference : 005587
Edition originale tirée à 500 exemplaires. Publication d' Agnès B. 48 photos couleurs de Martin Parr, imprimées à pleine page, sans aucun texte. Très bon exemplaire 0
Bookseller's contact details
Librairie-Galerie Emmanuel Hutin
Emmanuel Hutin
5 rue d'Argenson
75008 Paris
France
01 42 66 38 10
Payment mode
Sale conditions
Prix nets. Port en recommandé à la charge du client. Règlement par chèque ou virement. Expédition après réception du paiement.
5 book(s) with the same title
Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean.
<p>Introduction Sally Grainger Recipe: Pickle de légumes with oinogaron Sylvie Yona Waksman Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” Andrew Dalby The making of the Byzantine dinner, by a participant observer Cyprus and the Levant Sally Grainger Recipe: Bouillon léger de poissons et fruits de mer (monokythron) Philippe Trélat Du lac de Limassol aux tables de Nicosie: pêcheries et consommation de poisson à Chypre sous la domination latine (1191‑1570) Gilles Grivaud Les tavernes (canutes) comme instruments de contrôle économique et social dans le royaume de Chypre aux XIIIe‑XVIe siècles Nicholas Coureas Food, wine and the Latin clergy of Lusignan Cyprus (1191‑1473) Ruth Smadar Gabrieli, Sylvie Yona Waksman, Anastasia Shapiro, Alessandra Pecci Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian Cyprus Edna J. Stern, Sylvie Yona Waksman, Anastasia Shapiro The impact of the Crusades on ceramic production and use in the southern Levant: Continuity or change? Elisabeth Yehuda Between oven and Tannur: “Frankish” and “indigenous” kitchens in the Holy Land in the Crusader period Anastasia Shapiro, Edna J. Stern, Nimrod Getzov, Sylvie Yona Waksman Ceramic evidence for sugar production in the ‘Akko plain: Typology and provenance studies Richard Jones, Anthony Grey Some thoughts on sugar production and sugar pots in the Fatimid, Crusader/Ayyubid and Early Mamluk periods in Jordan Byzantium and beyond Sally Grainger Recipe: Quail pie & Mixed pulses Ilias Anagnostakis “What is plate and cooking pot and food and bread and table all at the same time?” Béatrice Caseau Dogs, vultures, horses and black pudding: Unclean meats in the eyes of the Byzantines Nikos D. Kontogiannis, Stefania S. Skartsis, with contributions by Giannis Vaxevanis, Sylvie Yona Waksman Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periods Elli Tzavella Corinth: beyond the forum. Use of ceramics, social implications and settlement pattern (12th‑13th centuries) Joanita Vroom Eating in Aegean lands (ca 700-1500): Perspectives on pottery Iryna Teslenko The composition of church festive meals in a medieval Christian community in the southern Crimea, based on ceramics and faunal materials Zeynep Mercangöz A pottery production for whom and for what target? Thoughts on pottery finds from Kadıkalesi (Kuşadası) excavation Michel Balard L’approvisionnement des villes d’Orient par les marchands italiens (XIIIe‑XVe siècle) Vedat Onar Animals in food consumption during the Byzantine period in light of the Yenikapı metro and Marmaray excavations, Istanbul Anna Elena Reuter Food production and consumption in the Byzantine Empire in light of the archaeobotanical finds Chryssa Bourbou The biocultural model applied: Synthesizing research on Greek Byzantine diet (7th‑15th century AD) Jacques Burlot, Sylvie Yona Waksman, Beate Böhlendorf‑Arslan, Joanita Vroom Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western Anatolia Filiz Yenişehirlioğlu Ottoman period sources for the study of food and pottery (15th‑18th centuries) Trading goods, trading tastes Sally Grainger Recipe: Omelette soufflée & Sweet salad Evelina Todorova One amphora, different contents: The multiple purposes of Byzantine amphorae according to written and archaeological data Alessandra Pecci, Nicolas Garnier, Sylvie Yona Waksman Residue analysis of medieval amphorae from the Eastern Mediterranean Yana Morozova, Sylvie Yona Waksman, Sergey Zelenko Byzantine amphorae of the 10th-13th centuries from the Novy Svet shipwrecks, Crimea, the Black Sea: Preliminary typology and archaeometric studies George Koutsouflakis The transportation of amphorae, tableware and foodstuffs in the Middle and Late Byzantine period: The evidence from Aegean shipwrecks Valentina Vezzoli Food habits and tableware in Venice: The connection with the Mamluk Sultanate Concluding remarks Johannes Koder Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean: Concluding remarks to the POMEDOR symposium </p> Lyon, 2021 MOM éditions 508 p., illustrations, broché.
Neuf
Exploring the food chain. Food production and food processing in Western Europe, 1850-1990,
Turnhout, Brepols, 2009 Paperback, 289 p., 156 x 234 mm. ISBN 9782503517797.
Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories. In only a few decades these industries transformed from an important complement to the primary agricultural production on the farms to a much comprising industrial business. At the end of the 20th century food processing has evolved into a modern, high-tech industry, dominated by a few large enterprises, offering a wide range of products. This volume aims to turn the spotlight on this often neglected but important link in the food chain. Languages: English.
Die Kunst, alle animalischen und vegetabilischen Substanzen mehrere Jahre zu erhalten. Eine Abhandlung, deren Verfasser, ihrer Gemeinnützigkeit wegen, von der Französischen Regierung mit zwölftausend Franken belohnt worden ist. Aus ddem Französichen. ... - [""APPERTISATION"" THE FIRST MODERN METHOD OF FOOD PRESERVATION]
Wien, J.B. Degenschen Buchhandlung, 1811. Small 8vo. Contemp. blue boards., titlelabel with gilt lettering. A small nick to top of spine. 118,(2) pp. and 1 folded engraved plate. A few marginal brownspots, otherwise fine and clean.
First German edition (the original French was published in 1810) of this highly influential book, in which the first modern process of preserving food is presented for the first time, years before Pasteur presents his method of pasteurization. Appert's method consisted in placing the food to be preserved in bottles closed with the best corks obtainable. The bottles were placed in boiling water for considerable periods. Appert claimed that the most perishable foodstuff could be preserved by this method and his claims were completely substantiated. Gay-Lussac believed that the keeping qualities of Appert's preserves were due to the expulsion of the air during the heating process. In this way fermentation and putrescence was avoided.""La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, nearly 100 years before Louis Pasteur proved that heat killed bacteria. Appert patented his invention and established a business to preserve a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes (according to sources). His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.In honour of Appert, canning is sometimes called ""appertisation"", but should be distinguished from pasteurization. Appert's early attempts at food preservation by boiling involved cooking the food to a temperature far in excess of what is used in pasteurization (70 °C (158 °F)), and can destroy some of the flavour of the preserved food."" (Wikipedia).Parkinson ""Breakthroughs"" 1810 C.
Food & Drink in Egypt & Sudan. Selected Studies in Archaeology, Culture, and History. BiEtud 184. IF1296.
<meta charset="utf-8"><p data-mce-fragment="1">The study of historic foodways is as multifaceted and varied as food itself. The changes we see in food habits and choices over history reveal evolving social and political climates and help us envision our ancestors’ everyday lives and imagined afterlives. Food certainly played a role in funerary rites; it was offered to the dead, of course, but also shared at the grave among the living family members, symbolically bridging between this world and the next. Choosing the food was embedded in a series of traditions and norms; how it relates to what was actually eaten in associated settlements enables an understanding of its meaning. Feasts, whether for the dead or the living, were laden with political and social meaning. Fasting, although requiring abstention from certain foods, also involves the management—from sourcing and storing to cooking and eating—of the permitted foods, a key concern in contexts such as monasteries where fasting occurred.</p><p data-mce-fragment="1"><span data-mce-fragment="1">This collective work demonstrates the diversity of possible approaches to food. It presents the current state of research on the foodways of Egypt and Sudan and highlights the importance of further interdisciplinary collaboration for a “big picture” approach. It brings together 16articles covering archaeology (in the broadest sense), theory, anthropology, language, ethnography, and architecture to illustrate food traditions and history in Egypt and Sudan from as early as the 4thmillenniumBC to the 20thcentury.</span></p> Le Caire, 2023 IFAO 328 pages, illustrations, cartonnage éditeur. 20,5 x 28
Neuf
At the Table. Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe,
Turnhout, Brepols, 2007 Hardback, XX+228 p., 1 b/w ill., 150 x 230 mm. ISBN 9782503523989.
This volume surveys recent studies of the metaphorical and material facets of food in medieval and early modern Europe. Ranging from literary, historical, and political analyses to archaeological and botanical ones, this collection explores food as a nexus of pre-modern European culture. Food and feasting are understood not simply as the consumption of material goods but also as the figurative and symbolic representations of culture, which Mauss has termed a 'total social fact'. To understand the myriad ways in which discourses about food and feasting are mobilized during this period is to better understand the fundamental role food and feasting played in the development of Europeans' habitual patterns of behaviour and of thought. New.
